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Topic: Baklava (Read 1653 times)

Sorry to post here but I've been searching through the recipe area and can't find one for Baklava. Seems impossible that there wouldn't be one on this site. Any help? Looking for one with basic ingredients and more honey/less sugar if possible.

Last thing i expected to see in this forum! I was eating baklava last 4-5 days. We make it sometimes but always during Easter ( right now for Greece ). I will ask my father who makes it last ... 40 years. I hope i will have news soon.

Food is something I do know a lot about....I could give you a baklava recipe, but I think you probably got a few that are decent, but they won't be enough, so WILL give you the ways to make it best no matter which recipe you go with, and the reasoning behind them.

use clarified butter. (heat regular butter until it separates and use only the golden oil part, not the milk fats/etc. which burn and is mostly salt.) it browns evenly. also semi chill it prior to spreading it. most recipes tell you brush melted butter...nope.... nice flaky baklava is done with semi solid butter and then the butter melts, steams and causes the separation of the layers and flakiness.

when you pour the syrup, you either pour cool syrup over hot baklava, or hot syrup over cool baklava..... never cool syrup over cold baklava or hot syrup over hot baklava. I am more for cool syrup over hot baklava, that soaks in well, and goes to the bottom better, how I like it, but you'll have to decide on what you want personally.

I also like both pistachio and walnut baklava, and pistachio walnut baklava...I'm ok with, but it isn't my preference just walnut baklava, but that is a preference not a technique. enjoy.... it's really hard not to make it good.

Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool syrup.

Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl.

Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.

Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle cooled syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers.

Hello,I have to apologize for the big delay. I got a written recipe from my father, but it is not possible for me to "decode" this text and express it to English, specially the how to section. Recipes i checked above seems right anyway. He told me that the honey have to be only a small percentage if not at all. Really sorry.